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Pesto Vegetable Pasta combines angel hair pasta with spiralized vegetables, and is topped with my homemade pesto sauce. A delicious meatless pasta recipe but with a super healthy twist.

Overhead shot of a large white bowl of pesto vegetable pasta, on a white background.

I love me some pasta. Mix it with veggies and top it with pesto sauce. Hellooooooo dear delicious friend.

There are several things to love about this recipe.

It has PASTA in it.
My homemade basil pesto sauce makes another appearance.
“Veggie noodles” make this recipe extra healthy.
It is BEAUTIFUL to look at and delicious to eat. 😀

Side shot of a large white bowl filled with spiraled veggies and angle hair pasta topped with pesto sauce.

Ingredients needed for Pesto Vegetable Pasta:

Pasta – Angel hair pasta, or use whatever you like best.
Veggies – Carrots, zucchini squash, and yellow squash are needed.
Sautéing ingredients – Olive oil, kosher salt, and freshly ground black pepper
Pesto Sauce – You’ll needed fresh basil leaves, parmesan cheese, pine nuts, garlic, olive oil, and salt and pepper.

To make this exact recipe, you will need a special tool, called a spiralizer . You can also just slice the veggies super thin if you prefer. Using a spiralizer is very easy and when I made this dish, I spiralized my veggies the day before. You’ll also need a food processor to make the pesto sauce.

Overhead shot of zucchini squash, yellow squash, and whole carrots.

Overhead shot of a stock pot of the raw prepared veggies.

Pesto Sauce is KEY.

One recipe of my homemade pesto sauce coats these noodles and veggies nicely. It makes everything stick together and gives it a nice fresh flavor, without overwhelming it. Like I’ve mentioned before, I keep small containers of pesto sauce in my freezer for meals like this. Because sometimes I want something quick but healthy at the same time. For all you working parents, this advance preparation will make your lives so much easier.

The next time I make this, I’m going to add some chicken or another lean protein. You could also add even more veg and less pasta if you want. Or more pasta and less veg. You do you!

Overhead shot of a food processor filled with pesto sauce.

How to make Pesto Vegetable Pasta:

Make the pesto sauce. In a food processor, combine basil, parmesan cheese, pine nuts, garlic, and salt and pepper. Pulse, and then slowly drizzle in the olive oil until the sauce is well combined.
Cook pasta. In a medium sauce pan, bring water to a boil. Then add angel hair pasta and a good amount of salt. Cool until al dente. Reserve about one cup of pasta water, and then strain the pasta.
Sauté veggies. In another stock pot, sauté the veggies in olive oil. Add salt and pepper, and cook until veggies are softened to your liking. It usually takes me about 7-8 minutes.
Serve. To serve, add pasta to a large bowl and top with the pesto sauce. Drizzle in pasta water and toss until the noodles are well coated. Add in the sautéed veggies, and top with freshly grated parmesan cheese and extra pine nuts, if desired.

Pro Tips for some prep-ahead:

Make the pesto sauce in advance, and store in refrigerator. I also keep some in freezer for last minute recipes.
Spiralize the veggies in advance, and store in refrigerator.

Enjoy!

Overhead shot of a white serving bowl of pesto vegetable pasta, with a fork in the middle, on a white background.

Kitchen Tools used for this recipe: (Affiliate Links)

Try this pasta dish next: Lemon Orzo Pasta Salad

xoxo ~Sue